Yeast-free Oat Bran Bread with Low-fat Quark
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g bran (oat)
- 50 g bran (wheat)
- 20 g flea seeds, the husks
- 5 tablespoon flaxseed
- 1 packet baking powder
- 4 egg (s)
- 500 g low-fat quark
- 1 tablespoon, leveled salt
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well and pour into a greased loaf pan. To do this, I first beat the eggs with the salt using a hand mixer and then add the quark underneath. Then the dry ingredients are added and mixed with the hand mixer.
- Bake at 180 ° C for about 60 minutes until golden brown.
- This bread does not get as tall as yeast bread and has a firmer consistency, similar to that of whole grain bread. It stays in the fridge for a few days and is easy to toast.
- Variations with sunflower seeds, pumpkin seeds, pine nuts, chopped walnuts, bread spices, curry, caraway seeds, bacon, onions.
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